Serves: 6, Calories: 483, Time: 1 hr

Ingredients:

• 300g dried pasta.  1047
• 1 tbsp veg oil.  124
• 1 large onion, chopped.  75
• 2 tsp garlic purée.  34
• 2 tbsp tomato purée.  20
• 2 x 112g tin tuna chunks in brine.  224
• 2 x 400g tins chopped tomatoes.  200
• 3 peppers, chopped.  150
• 1 tsp oregano
• 1 tsp parsley
• 120ml double Elmlea.  402
• 150g cheddar cheese, grated.  624
• ⅛ tsp salt
• ⅛ tsp pepper

Method:

1. Preheat oven to 180°C Fan/Gas Mark 6.
2. In large saucepan; Cook pasta al dente, drain, set aside.
3. Meanwhile, in sauté pan; Soften onions. 5 mins.
4. Add peppers, tuna, salt, pepper, tomato purée, garlic purée, oregano and parsley. Simmer. 5 mins.
5. Stir in tinned tomatoes and Elmlea. Bubble. 5 mins.
6. Transfer pasta and sauce to 14x10" Pyrex dish. Scatter on cheese.
7. Bake for 20-25 mins, until golden and bubbling.

Calories = 2900

• 2900 / 6 = 483

Alternatively: Omit pasta and one tin of tomatoes, serve with jacket potatoes and cheese on top.